The best names in SA’s hospitality industry share their skills with Dineplan – from recipes, wine, beer and cocktails, to local produce and foodie tips and tricks.
Build an African pantry with essential grains, beans, spices and indigenous ingredients, plus practical tips for preserving food, discovering new flavours and connecting with African food traditions.
What really goes on behind the bar? Anzio Obery of Publik Wine Bar in Cape Town shares his biggest customer pet peeves, wine-tasting tips and the realities of life as a bartender in the first instalment of Behind the Bar: A Series.
Discover the best South African wines to pair with your braai, from Chenin Blanc and Pinot Noir to Syrah, Pinotage and Cabernet Sauvignon.
Batched cocktails are having a moment. Discover why this often-overlooked cocktail-making method can deliver more balanced, consistent drinks, and where to find some of Cape Town’s best batched cocktails.
Explore the art of African hospitality, where generosity, community and making room for others matter more than perfect tables, with a rooibos sorbet recipe.
Seven South African women winemakers share their stories, industry visions, and go-to food pairings for Women’s Month 2026.
Discover fonio, teff and bambara beans, three remarkable African ingredients, and the stories, recipes and traditions that bring them to life.
Discover Robyn’s go-to spots for a creamy pint of Guinness in Cape Town. From authentic Dublin imports to local favourites, here’s where to celebrate the cold days.
Ordering wine for a table full of different steaks isn’t easy. Lauren shares the one simple rule every steakhouse regular should know to find the perfect pairing.
The world has a gentle and heavy way of shaping us. Its ideas arrive like guests at the gate. At first, we welcome them for a moment, but slowly they unpack...
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